Ingredients:
16 meatballs (I buy frozen turkey meatballs)
i jar of favorite spaghetti sauce
8 oz. shredded mozzarella cheese
4 hoagie rolls
Directions:
Heat sauce in a pot. Defrost meatballs and add to sauce. Simmer for about an hour so that the meatballs really soak of the sauce flavor. (You can certainly cook for 10 minutes on med-high until heated, but I like the sauce to thicken) Cut hoagie rolls making a "pocket" and remove some of the breading inside. Add meatballs and sauce, then top with lots of mozzarella. Place on a baking sheet and broil for 3-5 minutes. Check often, as they can burn fast. Yum! I serve with a side salad.
Monday, January 19, 2009
Saturday, January 17, 2009
Split Pea & Ham Soup
Ingredients:
1 small onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
1 Tbsp. vegetable oil
1 lb. dried split peas
1 lb. ham bone
14 oz. can chicken broth
14 oz. water (use can to measure)
salt and pepper, to taste
Directions:
In a medium pot, sauté onions, carrots and celery in oil. Just before they are done, add garlic and sauté for another minute. Add split peas, ham bone, chicken broth and enough water to cover ingredients, and season with pepper. (Do not add salt until the end, as the ham is pretty salty and you may not need any.)
Cover, and cook on low heat until there are no peas left, just a green liquid, about 2-3 hours. Check periodically to see if all the liquid has evaporated; add more water/broth as necessary.
1 small onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
1 Tbsp. vegetable oil
1 lb. dried split peas
1 lb. ham bone
14 oz. can chicken broth
14 oz. water (use can to measure)
salt and pepper, to taste
Directions:
In a medium pot, sauté onions, carrots and celery in oil. Just before they are done, add garlic and sauté for another minute. Add split peas, ham bone, chicken broth and enough water to cover ingredients, and season with pepper. (Do not add salt until the end, as the ham is pretty salty and you may not need any.)
Cover, and cook on low heat until there are no peas left, just a green liquid, about 2-3 hours. Check periodically to see if all the liquid has evaporated; add more water/broth as necessary.
Wednesday, January 14, 2009
Crockpot Pot Roast
Ingredients:
2-3 lb. beef for pot roast
4 med. potatoes, cubed
5 carrots, cubed
4 parsnips, cubed
2 celery stalks, cubed
1 onion, chopped
2 14. oz cans diced tomatoes
1 Tbsp. worstershire sauce
salt, pepper, garlic powder (to taste)
Directions:
Toss all veggies and worstershire sauce in crock pot, then add meat on top. Sprinkle seasonings on top. Cook 8-10 hours on low.
I cooked mine for 7 hours on low, then 2 more on high and it came out perfect! For some reason, I think this came out better than I have ever made it! And of course, you can use as little or as many veggies as you can fit in your crock pot.
2-3 lb. beef for pot roast
4 med. potatoes, cubed
5 carrots, cubed
4 parsnips, cubed
2 celery stalks, cubed
1 onion, chopped
2 14. oz cans diced tomatoes
1 Tbsp. worstershire sauce
salt, pepper, garlic powder (to taste)
Directions:
Toss all veggies and worstershire sauce in crock pot, then add meat on top. Sprinkle seasonings on top. Cook 8-10 hours on low.
I cooked mine for 7 hours on low, then 2 more on high and it came out perfect! For some reason, I think this came out better than I have ever made it! And of course, you can use as little or as many veggies as you can fit in your crock pot.
Friday, January 9, 2009
Chicken Curry
This is one of my all time favorite things to eat! I ordered it for the first time at Morikami Gardens for lunch the very first time I met Ken. Since then, I tried to make it on my own by combining several different recipes with ingredients I usually have on hand. I never measure anything, so I tried to do that this time so that I could post the recipe! Here is my version:
Ingredients:
1 lb. boneless skinless chicken breasts, cubed
1 large onion, diced
4-5 carrots, peeled and sliced small
1 14 oz. can garbanzo beans, drained and rinsed
1 14 oz. can chicken broth
8 oz. sour cream
1 Tbsp. corn starch
1-2 Tbsp. curry powder (to your taste & heat level)
salt and pepper, to taste
Directions:
Add oil and chopped onion and carrots to large skillet. Cook until tender, about 10-15 minutes. Add cubed chicken and cook until almost heated through, then add beans. Add corn starch to skillet and mix well, then add chicken broth, sour cream, curry powder, salt and pepper. Cook for 5-10 minutes until sauce thickens. You may need a bit more corn starch if the sauce is not thick enough. Serve over brown rice. Yum!
Ingredients:
1 lb. boneless skinless chicken breasts, cubed
1 large onion, diced
4-5 carrots, peeled and sliced small
1 14 oz. can garbanzo beans, drained and rinsed
1 14 oz. can chicken broth
8 oz. sour cream
1 Tbsp. corn starch
1-2 Tbsp. curry powder (to your taste & heat level)
salt and pepper, to taste
Directions:
Add oil and chopped onion and carrots to large skillet. Cook until tender, about 10-15 minutes. Add cubed chicken and cook until almost heated through, then add beans. Add corn starch to skillet and mix well, then add chicken broth, sour cream, curry powder, salt and pepper. Cook for 5-10 minutes until sauce thickens. You may need a bit more corn starch if the sauce is not thick enough. Serve over brown rice. Yum!
Tuesday, January 6, 2009
Taco Soup w/ Sweet Corn Bread
Ingredients:
2 lbs. ground turkey (or hamburger)
1 onion, diced
2 cans of kidney beans (or black beans)
2 cans of corn
3 sm. cans of diced tomatoes
2 sm. cans of green chilies
1 packet taco seasoning
1 packet ranch dressing mix
Shredded cheese and sour cream (for embellishment)
The Directions:
Brown meat and onions. Drain fat and add mixture to crockpot. Sprinkle seasoning packets on top of meat (I used 1 ½ packets of each). Drain and rinse the beans and add to crockpot. Add the ENTIRE contents of the corn, tomato, and green chilies cans.
Cover and cook on low for 8 hours or on high for 4-5. I think the longer it cooks, the better! Serve with shredded cheese and a dollop of sour cream on top, plus a side of Sweet Corn Bread (see recipe below).
Sweet Corn Bread
Ingredients:
1 c. flour
1 c. cornmeal
2/3 c. sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 c. milk
1/3 c. oil
Directions:
Preheat oven to 350 degrees. Combine dry ingredients in large bowl, creating a well. In another bowl, combine wet ingredients. Mix wet ingredients into dry, and combine. Bake in 8×8 inch pan for 20-25 minutes, or until toothpick inserted in middle comes out clean.
2 lbs. ground turkey (or hamburger)
1 onion, diced
2 cans of kidney beans (or black beans)
2 cans of corn
3 sm. cans of diced tomatoes
2 sm. cans of green chilies
1 packet taco seasoning
1 packet ranch dressing mix
Shredded cheese and sour cream (for embellishment)
The Directions:
Brown meat and onions. Drain fat and add mixture to crockpot. Sprinkle seasoning packets on top of meat (I used 1 ½ packets of each). Drain and rinse the beans and add to crockpot. Add the ENTIRE contents of the corn, tomato, and green chilies cans.
Cover and cook on low for 8 hours or on high for 4-5. I think the longer it cooks, the better! Serve with shredded cheese and a dollop of sour cream on top, plus a side of Sweet Corn Bread (see recipe below).
Sweet Corn Bread
Ingredients:
1 c. flour
1 c. cornmeal
2/3 c. sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 c. milk
1/3 c. oil
Directions:
Preheat oven to 350 degrees. Combine dry ingredients in large bowl, creating a well. In another bowl, combine wet ingredients. Mix wet ingredients into dry, and combine. Bake in 8×8 inch pan for 20-25 minutes, or until toothpick inserted in middle comes out clean.
Sweet Corn Bread
Ingredients:
1 c. flour
1 c. cornmeal
2/3 c. sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 c. milk
1/3 c. oil
Directions:
Preheat oven to 350 degrees. Combine dry ingredients in large bowl, creating a well. In another bowl, combine wet ingredients. Mix wet ingredients into dry, and combine. Bake in 8×8 inch pan for 20-25 minutes, or until toothpick inserted in middle comes out clean.
1 c. flour
1 c. cornmeal
2/3 c. sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 c. milk
1/3 c. oil
Directions:
Preheat oven to 350 degrees. Combine dry ingredients in large bowl, creating a well. In another bowl, combine wet ingredients. Mix wet ingredients into dry, and combine. Bake in 8×8 inch pan for 20-25 minutes, or until toothpick inserted in middle comes out clean.
Sunday, January 4, 2009
Mexican Quesadillas
Ingredients:
1 lb. ground beef
1 packet taco seasoning
1 packet guacamole mix
2 ripe avocados
shredded cheese
sour cream
salsa
flour tortillas
Directions:
Prepare guacamole mix, as per directions on seasoning packet, and set aside.
Brown meat, then add taco seasoning and water (as per directions on packet). After the liquid has reduced, in another saute pan add a little oil and heat. Brown/crisp 1 tortilla while adding meat mixture and shredded cheese, then place another tortilla on top and press it down. Flip over and brown other side of tortilla until all cheese is melted. Serve with sour cream, salsa and guacamole!
1 lb. ground beef
1 packet taco seasoning
1 packet guacamole mix
2 ripe avocados
shredded cheese
sour cream
salsa
flour tortillas
Directions:
Prepare guacamole mix, as per directions on seasoning packet, and set aside.
Brown meat, then add taco seasoning and water (as per directions on packet). After the liquid has reduced, in another saute pan add a little oil and heat. Brown/crisp 1 tortilla while adding meat mixture and shredded cheese, then place another tortilla on top and press it down. Flip over and brown other side of tortilla until all cheese is melted. Serve with sour cream, salsa and guacamole!
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